These fudgy Mexican chocolate cookies are stuffed with creamy dulce de leche! Spiced with cinnamon and cayenne pepper, these chocolate cookies have a slight kick and rich flavor.
- 2 cups + 2 tbsp all-purpose flour
- 1/3 cup dark chocolate cocoa powder (I used Hershey’s special dark)
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 cup unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp espresso powder
- 2 tsp vanilla extract
- 1 large egg
- About 1/3 cup dulce de leche
- Flaky sea salt, optional
- Line a plate with wax paper and dollop on 12 heaping teaspoons of the dulce de leche. Place the plate in the freezer while you make the dough.
- In a bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon, and cayenne. Set aside.
- Using an electric mixer, cream together the butter, sugar, and espresso powder until you reach a thick paste-like consistency. This will take a few minutes.
- Mix in the vanilla and egg until combined.
- Finally, mix in the dry ingredients until well incorporated.
- Using a large 2 oz cookie scoop, fill it about half way with the dough and press your thumb into the center. Place the chilled dulce de leche into the well and cover with more cookie dough.
- Once all the cookies are complete, place them in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 375F and line a large cookie sheet with parchment paper.
- Bake 5 to 6 cookies at a time for 10-12 minutes, keeping the remaining cookie dough in the fridge while the first half of the batch bakes.
- When they’re still warm, sprinkle with some flaky sea salt and transfer to a cooling rack.
- Let them cool for about 10-15 minutes then dig in. Enjoy!
Keywords: Mexican chocolate cookies, spicy chocolate cookies, dulce de leche stuffed cookies